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Mushroom Filled Potato Pancakes
These are healthy, relatively low calorie, and very tasty potato pancakes that I adapted from Jacques Pepin. Sauteed simply in a little oil, they have about 200 calories in each serving of three pancakes. I served them as a side dish to Chicken Chasseur (will post soon), but they would also make a great appetizer. Ingredients
- 4 to 5 potatoes (about 1 1/2 pounds), cleaned and cut in half or quarters
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 5 tablespoons canola oil
- 4 shallots, peeled and thinly sliced (1/3 cup)
- 2 cloves garlic, peeled, crushed, and finely chopped (1 teaspoon)
- 4 ounces mushrooms, chopped (1/4 cup)
- 12 oil-cured black olives, pitted and cut into 1/2-inch dice (optional...substitute an additional 1/4 cup mushrooms if you prefer)
Directions
- Place the potatoes in a saucepan, and cover with cool water. Bring to a boil, reduce the heat to low, and boil gently for 20 minutes or until tender. Remove the potatoes,
- and let them cool. Then peel them, and push them through a food mill or mash. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Meanwhile, in a large skillet or saucepan, heat 1 tablespoon of the oil, add the shallots, and saute for 1 minute. Add the garlic and mushrooms, and cook for about 3 minutes, until almost dry. Remove from the heat, and add the olives and the remaining salt and pepper. Cool.
- Divide the cold potato puree into twenty-four balls of equal size. Arrange the balls about 6 inches apart on a large sheet of plastic wrap. Cover with a second piece of plastic, and press on each ball to create a pancake about 1/3-inch thick. Spoon 1 tablespoon of the mushroom mixture onto each of twelve pancakes; cover with the remaining pancakes.
- Heat 2 tablespoons of oil in each of two large nonstick skillets over medium to high heat. When hot, add the filled pancakes in a single layer, and cook them for about 3 minutes until lightly browned. Turn carefully with a large spatula, and cook for about 3 minutes on the other side. Remove to a serving platter, and serve immediately, or set aside and reheat in the oven or under the broiler just before serving.
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I'd rate these 5 hearts for flavor, but they are bit more work than I prefer for an every night dish. Try these for a dinner party when you want to impress!
Blog up http://sososimple.blogspot.com/2011/09/healthy-fish-and-chips-another-take-on.html
Hope you enjoy what I have done with them. Cheers Gilli
These include two of my favorite ingredients, mushrooms and potatoes and did not fail. Very good!!
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